The story
Au Grand Forestier brings contemporary Belgian cooking to the edge of the Zoniënwoud forest in Brussels. Chef Mathieu Yesil directs a conscientious team that prioritizes ultra-fresh products above all else. Seasonal ingredients arrive daily and shape the menu without unnecessary processing. This straightforward approach earned the restaurant a 12.5 rating from Gault&Millau for 2026.
The Niels family built their hospitality network starting in the early twentieth century, eventually introducing the original filet américain recipe in 1924. Albert-Jean and Frédéric Niels established this venue in 2015, carrying forward decades of operational experience. Maxime Niels recently joined the management team to oversee ongoing developments. Their collective background ensures that Belgian cuisine remains accessible and refined.
Broad windows line the main hall and frame the surrounding woodland, creating a clear visual link to the outdoors. A sunlit terrace extends the dining area toward the tree line, while the open interior maintains a relaxed atmosphere. The floor plan avoids cramped tables, which allows staff to navigate freely between service stations. Visitors often choose this spot specifically for the steady pace and reliable execution.
Recognition
Ambience
Details
Location
Facebook
Instagram